Sprouted and Non-Sprouted Chickpea Flours: Effects on Sensory Traits in Pasta and Antioxidant Capacity

Sprouted and Non-Sprouted Chickpea Flours: Effects on Sensory Traits in Pasta and Antioxidant Capacity

Chickpea flour, mainly from non-sprouted chickpeas, serves as an alternative to wheat flours. Sprouting legumes may improve antioxidant potential, but sensory effects of sprouting chickpeas for flour are largely unknown. This study evaluated sensory effects of up to 40% substitution of Sprouted Chic...

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Bibliographic Details
Main Authors: Joseph A Bruno, David W Konas, Evan L Matthews, Charles H Feldman, Kate M Pinsley, Adrian L Kerrihard
Format: Article
Language:English
Published: Institute of Animal Reproduction and Food Research of the Polish Academy of Sciences 2019-05-01
Series:Polish Journal of Food and Nutrition Sciences
Subjects:
chickpea
sensory traits
germination
antioxidants
phenolics
Online Access:http://www.journalssystem.com/pjfns/Sprouted-and-non-sprouted-chickpea-flours-Effects-on-sensory-traits-in-pasta-and,109280,0,2.html
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